Description
The site has a few recipes for buckwheat bread - this bread is different in almost everything! Often in baking rye bread using malt, I decided to replace it with the leaven of the liquid concentrate, it is easier to buy). The ingredients in the bread included 3 kinds of flour, bran and spices! It turned out very delicious bread!
Ingredients
-
Buckwheat flour
100 g
-
Rye flour
180 g
-
Flour
130 g
-
Bran
2 Tbsp
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Coriander
0.5 tsp
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Nutmeg
0.5 tsp
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Salt
1.5 tsp
-
Concentrate
2 Tbsp
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Honey
1 Tbsp
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Vegetable oil
2 Tbsp
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Yeast
5 g
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Water
1 cup
Cooking
In a small bowl, mix concentrate, honey, oil, yeast and half a glass of water, stir, set aside
In a large bowl, pour all the remaining dry ingredients
Stir and pour the liquid part
The remaining water to pour gradually, kneading the dough. Will get the gingerbread sticky soft dough, cover with a towel put in a warm place to rise for about an hour. The dough will rise, but not much.
The dough after rising
Hands grease with vegetable oil and form a loaf, or as I like to make two loaves - one I put in the loaf pan, the second made a small round loaf of bread, which just posted in the low cupcake form
Put on the delay for about 30-40 minutes until the increase is approximately 1.5 - 2 times. On the bottom of the oven put a bowl of water (we bake with steam), preheat the oven to 200C, put the bread in the oven, after 15 minutes, take heat to 180C, bake for another 25-30 minutes.
Ready bread remove from oven, release from the mold and allowed to cool under the towel for at least 2 hours. The bread is very fragrant, with a dense structure, but not heavy, with a thin crust. Taste a bit like molasses. Will be very good with soup, milk, sour cabbage! And butter and sweet tea will also be very tasty!
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